this post was submitted on 01 Jul 2026
42 points (100.0% liked)
chat
8625 readers
220 users here now
Chat is a text only community for casual conversation, please keep shitposting to the absolute minimum. This is intended to be a separate space from c/chapotraphouse or the daily megathread. Chat does this by being a long-form community where topics will remain from day to day unlike the megathread, and it is distinct from c/chapotraphouse in that we ask you to engage in this community in a genuine way. Please keep shitposting, bits, and irony to a minimum.
As with all communities posts need to abide by the code of conduct, additionally moderators will remove any posts or comments deemed to be inappropriate.
Thank you and happy chatting!
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Fair fair. I just have a smoothed and oiled wide dowel because handles break under high pressure but I can lean my full body on this.
Also caidaos are great (my fav knife for general cooking) but cleavers are for chopping which will chip the fine edge of a caidao. If you are vegan though you don't really have a need to cleave through bones etc.
I feel like even a lot of carnists are alienated enough from their food that they don't need to chop through bones regularly. Maybe to expose marrow for stock?
When I was on my "factory farming bad, meat needed" arc I did a lot of hunting and "ethical" butchers stuff. Might've skewed my idea of what meat eating people eat.
In the west, most people just get cuts from the grocery store or maybe the butcher shop. Some hunters butcher their own stuff, but most around me just take the whole carcass to a butcher to process for them so they don't have to do the "icky part".
Murder is ok but I draw the line at dissection 🙄
I'm from aus but am a shut in (well a shut up and leave me alone in the bush) and grew up working on the school farm and studying ag in a family that was very waste nothingy. You're probably right about most people not even making stock from bones often.
I live in rural Canada, the local Ag store pays $200 per deer, $300 per elk.
Cw: disrespecting hunted animal corpses
They pay this amount because the owner got sick of people just dumping 80-100% of the carcass in the trash or hucking them into a ravine, and this was the number he had to reach to make that stop happening. They butcher the animals and then donate the meat to food banks.
What the fuck. Why would people go hunting not to eat? It's just expensive and boring camping...
Wait, the answer is toxic masculinity isn't it.
That or for having a head to taxidermy and mount on their wall. Disgusting.
Ick
Honestly ive found smaller cleavers to be pretty great for the hefty roots. The rutabagas, celeri root, etc., especially when they're big. Also for garlic cause I just place all the cloves and crush them at once instead of one at a time (yes I know I use "too much" garlic, no I won't stop, it is the perfect food).
I mean, the caidao will serve this function perfectly. It's basically just a thinner cleaver that's better at all tasks other than going through bone.
Ah gotcha. I probably should have looked at a picture of a caidao before speaking 😅
It's just a very thin knife with an edge ground at a low angle. So you tend to slice rather than chop or hack. Cleavers usually have higher angle bevels and thicker blades so there is more material behind the edge to absord impacts and keep chips short.
Very few vegetables are tough enough that a good slicing knife is the wrong tool.